Big in Kazakhstan

That’s right, Kazakh TV Channel 31 just released a video about yours truly! Somehow, someone there got wind of my blog and thought it would be a great idea to do a segment about an American[-French] guy making Kazakh food in New York, especially if the narrator could take substantial license with the facts. So I spent last weekend answering interview questions and preparing my beshbarmak on camera, and voila! For those who don’t understand Russian, here are a few fun facts from the video that you and I didn’t know:

Unbeknownst to me, I have a restaurant in New York. After visiting Kazakhstan, I completely revamped the menu to offer traditional Kazakh dishes. Yep, I’m that bold.

Still thanks to me, Kazakh cuisine is now trending in NYC. An ever-increasing number of New Yorkers crave shubat (fermented camel’s milk) and kuyrdak (fried lamb offals).

There are no orange carrots in the US, except in Russian supermarkets. American carrots are big and yellow. If you don’t believe me, get your eyes checked.

I have an oven that can bake food at 15 C / 60 F. It looks like a regular oven, but it’s got special powers. In summer, it doubles as a refrigerator.